Brussel Sprout and Kale Slaw with Herbs and Peanuts (From The Complete Plant Based Cookbook by America’s Test Kitchen)

You are going to want to make this for lunch this week! The Test Kitchen recipe for a Brussel sprout and kale salad is just amazing. It has a simple dressing that is tossed with shredded Brussel sprouts before being layered onto a bed of kale and topped with peanuts and herbs. Wow, that felt like a lot to say! It is worth it because this salad is delicious!

The dressing for the salad is easy to make. I combined apple cider vinegar, sugar, coriander, salt, pepper, and whisked in some extra-virgin olive oil. I let the Brussel sprouts marinade in the dressing while I gather the other ingredients. I chopped some peanuts, chopped mint, and cut limes. I decided to use a bed of mixed greens rather than just kale. The mixture was of swiss chard, spinach, and Tuscan kale. I also decided to use just mint rather than mint and cilantro that the recipe calls for because I had fresh mint on hand. Once the Brussel sprouts were in the dressing for about 15 minutes, I layered everything together.

I did prepare this in advance to have for lunch. To keep the salad fresh, I kept all of the ingredients separate until the morning that I wanted the salad. I put the Brussel sprouts in dressing in one bowl, mixed greens in another, and the other toppings in a third bowl. This helped to keep the dressing off the greens to keep the greens crispy. The Brussel sprouts were fine to continue soaking in the dressing overnight. This was a great salad!